Name: Penne with Spicy Shrimp and Tomato Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 1 1/2 pounds extra-large shrimp, peeled and deveined; 1/4 cup extra virgin olive oil; 3 tablespoons finely chopped jarred cherry peppers, plus 2 tablespoons cherry pepper brine (see note); Salt and pepper; 3 garlic cloves, minced; 1/4 teaspoon red pepper flakes; 2 (14.5-ounce) cans diced tomatoes; 1 pound penne pasta (see note); 3 tablespoons finely chopped fresh oregano

Why This Recipe Works

A mixture of chopped jarred cherry peppers (a mildly hot, slightly sweet pepper), cherry pepper brine, olive oil, salt, and pepper proved perfect as a fast marinade, giving our Penne with Spicy Shrimp and Tomato Sauce a spicy, assertive kick. We cooked the red pepper flakes with the garlic to maximize their flavor.

We had to be careful when sautéing the shrimp because they overcooked quickly. We cooked them until just pink on each side

Before You Begin

Jars of sliced cherry peppers can be found in the condiment aisle of most supermarkets, near the pickles. This sauce also works well with strand pastas such as spaghetti and linguine.

Instructions

Bring 4 quarts water to boil in large pot. Combine shrimp, 2 tablespoons oil, cherry peppers, cherry pepper brine, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.

Heat remaining oil, garlic, and pepper flakes in large nonstick skillet over medium-high heat until fragrant, about 1 minute. Add tomatoes and simmer until slightly thickened, about 8 minutes. Add shrimp mixture and simmer covered, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

While sauce simmers, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve ½ cup cooking water. Drain pasta and return to pot. Add tomato-shrimp mixture and oregano to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.